Fresh milk tastes better than powdered milk, but there are ways to improve it.If you don't have a fridge, you can mix it into the dry.It's easier to improve the taste of milk with sugar or other additions than it is to restore the fats that give it a richer mouth feel.
Step 1: You can choose your milk.
The most common type is "instant" dry milk.Dry milk tends to taste worse than regular milk.The shelf life of "whole milk powder" is shorter because it has a richer taste.Dry milk labeled "extra grade" has passed taste and quality tests in the United States.Whole milk powder can be hard to find.You can order it online.
Step 2: Dry milk is reconstituted.
The dry milk should be mixed with cold water.You can either follow the instructions on the package or use the method below.Add in another 500 mL of water and stir.Take a few minutes and stir again.If you want regular dry milk, use 175mL of the powder.Add a small amount of hot water to the cold water.
Step 3: It's best to mix with whole milk.
The result is roughly equivalent to 2% milk, if you mix nonfat dry milk with an equal amount of whole milk.Ultra high temperature milk can last for six months at room temperature if you buy dry milk for shelf life reasons.If you buy dry milk to save money, use ordinary milk as much as you can.Some people don't like the extra flavor of UHT milk.
Step 4: The milk should be chilled.
Dry milk is best cold if you mix it with real milk.You can put a container in a cellar if you don't have a fridge.If your milk is not smooth, chill and stir the next day.Poorly stored powder can result in lumpy milk."Regular" powder tends to form lump when fresh.
Step 5: The remaining powder should be kept in a safe place.
After opening a dry milk package, pour the leftover powder into a glass or metal container.Store in a dark location.Add a desiccant pouch if you live in a humid climate.
Step 6: The milk should be reconstituted as usual.
If you're using instant nonfat dry milk powder, mix it into 1 liter of water.You can whisk by hand instead of using a blender.
Step 7: Put egg powder in it.
Egg is an emulsifier, it allows you to combine ingredients that do not normally mix.It will allow you to mix in fat that restores richness to your dry milk.Egg powder is safe to eat without cooking.To make 1% (low fat) milk, mix in 1.25 grams of egg powder.In order to make 2% milk, mix in 2.5mL of egg powder.Egg powder is used to make whole milk.If you don't mind buying specialty ingredients, you can add soy lecithin to avoid egg flavor.
Step 8: A neutral vegetable oil is used.
You can choose an oil with little to no taste.If you can't see oil droplets, blend or whisk it into the milk.The amount to add depends on the flavor you're going for.For 2% milk, use 20 liters of oil.30mL of oil is enough for whole milk.It is possible to get a more authentic milk flavor from "butter powder" online.You should try it at your own risk.Butter powder is not as dense as oil, so you will need to use more than the amounts listed here.
Step 9: Before using, shake it well.
Within a few hours, the oil will reach the top.If you want to mix it again, shake the bottle.Adding sugar or other flavor to the milk will make it taste better.Suggestions can be seen below.
Step 10: Add the extract.
It is possible to improve the flavor of reconstituted dry milk by adding a drop or two of vanilla extract.
Step 11: Add sugar.
Extra sweetness can hide unpleasant flavors in reconstituted dry milk.If you want to make a dessert milk pitcher, add 30 grams of sugar to one liter of milk.Poor flavors are covered by chocolate syrup.
Step 12: There is a pinch of salt.
A small amount of salt can enhance other flavors without making your milk taste salty.You can notice a sweeter taste to your milk if you stir it in.
Step 13: There is a carrot in your milk.
Let the carrot sit in a jug of milk after you peel it.When you're ready to drink the milk, strain it out.It won't have a big effect, but it can improve the taste.